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cocotte

1 American  
[koh-kot, kuh-, kaw-kawt] / koʊˈkɒt, kə-, kɔˈkɔt /

noun

plural

cocottes
  1. a high-class female prostitute in the second half of the 19th century and the very early 20th century; demimondaine.


cocotte 2 American  
[koh-kot, kuh-, kaw-kawt] / koʊˈkɒt, kə-, kɔˈkɔt /

noun

plural

cocottes
  1. a round or oval casserole, usually of earthenware or fireproof porcelain, used especially for cooking an individual portion of meat, fowl, or game.


cocotte British  
/ kəʊˈkɒt, kə-, kɔkɔt /

noun

  1. a small fireproof dish in which individual portions of food are cooked and served

  2. a prostitute or promiscuous woman

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of cocotte1

First recorded in 1865–70; from French: originally a child's word for a hen, equivalent to coq cock 1 + -otte feminine suffix

Origin of cocotte2

1865–70; < French: small cast-iron pot for stewing meat; alteration, by suffix substitution, of Middle French cocasse, coquasse applied to various receptacles, obscurely akin to coquemar kettle, by uncertain mediation < Medieval Greek koukoumárion (or its presumed VL source), ultimately derivative of Latin cucuma kettle

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

One morning, Adler had been struggling to get Dutch baby pancakes and eggs en cocotte in and out of a very hot oven.

From Washington Post • Mar. 2, 2018

Bruno Loubet’s cocotte of spring and summer vegetables My father used to love his garden; it was his pride and joy.

From The Guardian • May 25, 2016

Recommended Dishes Porcini flan; Pacific large oyster; “forager’s treasure” of wild mushrooms; Connecticut farm egg; chicken en cocotte; duck with wild rice; venison with cacao and parsley root; Paris-Brest; vacherin d’agrumes.

From New York Times • Mar. 1, 2016

Tradition reigns on the plate as well, where you'll find eggs en cocotte, mixed salads served in square ramekins, French ham and smoked salmon, creamy ravioles de Royans and savory muffins.

From New York Times • Jun. 28, 2012

"I think that, of all the thousand ways of cooking eggs, en cocotte is the best."

From Arsene Lupin by Leblanc, Maurice